fall / winter entertaining guide 2014

G A T H E R F A M I LY & F R I E N D S . . ....and get ready to celebrate while making a social impact. Our first ever holiday entertaining guide is

here and it’s jam packed with delicious recipes by our friends at 24 Car rots Catering and pairing

suggestions by our Sommelier. Don’t miss our decor tips & suggestions straight from the ONEHOPE

creative team. The most wonderful time of the year is about to get even better and we’d be honored to have

a place at your holiday table.

INDULGE. DO GOOD. #WINENOT

EAT,DRINK

and

BE MERRY

SETTABLE

the

When choosing decor for our holiday feast we stuck with classic neutrals and let nature dictate. Natural wood vessels were filled with dahlias, artichokes and viburnum ber ries with plenty of g reens. A garland is always the best bang for your buck and adds so much to a table-scape without looking fussy or pretentious so we chose one comprised of leather fer n. Scattered

geodes, faux antlers and quartz tealight holders added to the foresty feel while keeping the look casual and fresh. Gold callig raphy on stones made for unique, earthy place settings and delicate glass candlesticks added just the right amount of ele gance we desired. No matter how pretty the decor, no holiday table is

complete without g reat food, wine and loved ones, so get ready to set the table, gather round and enjoy!

BREADbreak

The tropical fruit and zesty acidity of our bubbly cuts through the richness of this buttery biscuit and the tropical fruit is the perfect addition the lemon and cranber ry notes.

CRANBERRY LEMON HERB BUT TER&

SPARKLING BRUT

CRANBERRY LEMON HERB BUT TERWINE PAIRING: SPARKLING BRUT

INGREDIENTS1/4 cup mixed herbs: flat-leaf parsley, chervil, tarragon,

and chives chopped

1 stick (1/2 cup) unsalted butter, softened

1/2 cup cranberries, dried

1 teaspoon cranberry sauce

1 teaspoon finely grated lemon zest

DIRECTIONSChop cranberries & add herbs on a work surface. Add

butter cranberry sauce & lemon zest. Finely chop together

until well combined. Season with salt.

Transfer to a sheet of parchment paper, placing on edge

closest to you. Fold paper over and roll into a cylinder,

twisting the ends; wrap airtight in foil. Chill until solid.

DROPBEET

the

ROASTED BEETS WITH GOAT CHEESE&

CABERNET SAUVIGNON

A delicious pairing! The earthy tones of the beets and the tartness of the goat cheese are complemented by the

lush, dark ber ry fruit of our Cabernet Sauvignon.

EATVEGGIES

your

THYME ROASTED ROOT VEGETABLESWINE PAIRING: PINOT NOIR

INGREDIENTS2 lbs mixed root vegetables: carrots, parsnips & beets

3 tablespoons oliveoil

Salt + pepper, to taste

6 tablespoons thyme minced

2 tablespoons white balsamic vinegar

2 tablespoons minced parsley

1 teaspoon cumin, toasted and ground

2 tablespoons honey

2 tablespoons miso paste

DIRECTIONSGently peel the carrots and parsnips. Leave them whole if

they are all the same size if not, chop the larger veggies

to equal the size of the smaller ones. Peel and chop the

beets into rough cubes, about 1-inch all around.

Place all the vegetables onto a baking sheet. Season with

salt & pepper and drizzle lightly with olive oil. Place in a

400°F oven and bake for 20-25 minutes, shaking peri-

odically for even cooking. Remove from oven when soft,

slightly brown and caramelized.

Meanwhile, prepare the balsamic thyme vinaigrette. Place

last 6 ingredients in mixing bowl. Drizzle in the oil while

whisking to combine. Drizzle dressing over the vegetables

to coat, return to the oven and caramelize for five more

minutes.

a pairing we love...BUT TERNUT SQUASH SOUP

&SAUVIGNON BL ANC

Pinot Noir and turkey are a natural pairing. The savory herbs & spices on the roasted turkey are complemented by the spice-infused influences of the French oak in our Pinot Noir.

SAGE PEPPERED ROASTED TURKEY&

PINOT NOIR

STUFFTURKEY

the

APPLE SAGE CORNBREAD STUFFINGWINE PAIRING: ZINFANDEL

INGREDIENTSCornbread, recipe follows

10 slices oven-dried country white bread

8 tablespoons butter

2 cups celery, chopped

1 large onion, chopped

2 granny smith apples, diced

1 lb apple sausage

7 cups chicken stock

1 cup Heavy cream

1 teaspoon salt

Freshly ground black pepper

3 tablespoons sage

1 tablespoon thyme

5 eggs, beaten

CORNBREAD INGREDIENTS1 cup self-rising cornmeal

1/2 cup self-rising flour

3/4 cup buttermilk

2 eggs

2 tablespoons vegetable oil

DIRECTIONSPreheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white

bread slices and set aside.

Melt the butter in a large skillet over medium heat. Add

the sausage and brown, then add the celery, onions and

apples and cook until transparent, approximately 5 to 10

minutes. Pour the mixture over cornbread mixture. Add the

stock and cream, mix well, taste, and add salt, pepper to

taste, sage, and thyme.

Add beaten eggs and mix well. Pour mixture into a

greased pan and bake until dressing is cooked through,

about 45 minutes. Serve with turkey as a side dish.

CORNBREAD DIRECTIONSPreheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a

greased shallow baking dish. Bake for approximately 20 to

25 minutes. Remove from oven and let cool.

save room for dessert!CL ASSIC PECAN PIE

&MERLOT OR SPARKLING BRUT(or try both...we won’t tell!)

Find more ideas at:WWW.ONEHOPEWINE.COM/FALLENTERTAINING